The mechanism of the antioxidant effect of smoked paprika from La Vera, Spain

Tormo, María Ángeles; Campillo, J. E.; Viña, José; Gómez-Encinas, J.; Borrás, Consuelo; Torres, M.D.; Campillo, Carlos

doi:10.1080/19476337.2012.700952

Cited by 3 publications

(1 citation statement)

References 17 publications

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“…Consequently, it is of great interest for the sector to have accurate consumption data, which requires an analysis of household and restaurant usage, since smoked paprika is mainly consumed in these two scenarios. Apart from the organoleptic, sensorial and health-related properties of “Pimentón de La Vera” smoked paprika, various clinical studies published by [ 27 , 28 ] describe the health effects that smoked paprika consumption has in healthy young people in association with its strong antioxidant action.…”

Section: Introductionmentioning

confidence: 99%

An Approach to the Consumption of Smoked Paprika in Spain and Its Impact on the Intake of Polycyclic Aromatic Hydrocarbons

Coleto

Martı́n

Horrillo

et al. 2021

Foods

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“Pimentón de La Vera” smoked paprika is a traditional kind of smoked paprika, the production of which is regulated by a protected designation of origin. The traditional drying/smoking process provides the “Pimentón de La Vera” smoked paprika with a peculiar flavour which has gained acceptance in multiple markets. However, this process also gives rise to non-desirable substances, such as polycyclic aromatic hydrocarbons (PAHs). This paper attempts to ascertain the consumption levels of smoked paprika per person in Spain in order to establish the intake of PAHs derived from this food spice. With this purpose in mind, a research study was carried out using questionnaires in three different smoked paprika consumption scenarios: food companies, households and restaurants. The results from this research proved that the average consumption of smoked paprika per person per year in Spain is 139 g. Overall, the intake of PAHs derived from smoked paprika was proven to represent a negligible fraction of the total intake, with this ingredient being far behind the PAH contribution represented by other food products. These results could help consolidate the smoked paprika production sector by providing evidence of the scarce contribution of smoked paprika to PAH intake and justifying the traditional production with smoke drying, which is the differentiating quality trait of this spice.

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Section: Introductionmentioning

confidence: 99%

An Approach to the Consumption of Smoked Paprika in Spain and Its Impact on the Intake of Polycyclic Aromatic Hydrocarbons

Coleto

Martı́n

Horrillo

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

Lipid peroxidation as measured by chromatographic determination of malondialdehyde. Human plasma reference values in health and disease

Mas-Bargues

Escrivá

Dromant

et al. 2021

Archives of Biochemistry and Biophysics

193

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Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’

Fuertes-Martínez,

Guerra,

Rodríguez-González

et al. 2024

Foods

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The content of polycyclic aromatic hydrocarbons (PAHs) in a traditional Spanish smoked sausage known as ‘Botillo del Bierzo’ was analysed. The determination and quantification of PAH4 (the sum of benzo[a]pyrene, benz[a]anthracene, benzo[b]-fluoranthene and chrysene) in the smoked sausage were performed using GC–MS. The results showed that smoking ‘Botillo del Bierzo’ for 24 h contributes very little to the increase in PAH levels in the product, with no significant differences (p < 0.05). The paprika used in the production of botillo also contributes to PAH content, depending on the paprika’s production process (smoked, low-smoked, mixed paprika (smoked + unsmoked or low-smoked + unsmoked), and unsmoked), with significant differences among them (p < 0.05). Using paprika with a lower PAH content (unsmoked or mixed) enables the production of ‘Botillo del Bierzo’, in accordance with Protected Geographical Indication specifications, with a lower PAH content while maintaining the organoleptic characteristics provided by the paprika. The contamination levels detected in ‘Botillo del Bierzo’ do not pose a risk to consumer health, as the benzo[a]pyrene and PAH4 values are well below the regulatory limits of 5 μg/kg and 30 μg/kg, respectively.

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The mechanism of the antioxidant effect of smoked paprika from La Vera, Spain

Cited by 3 publications

References 17 publications

An Approach to the Consumption of Smoked Paprika in Spain and Its Impact on the Intake of Polycyclic Aromatic Hydrocarbons

An Approach to the Consumption of Smoked Paprika in Spain and Its Impact on the Intake of Polycyclic Aromatic Hydrocarbons

Lipid peroxidation as measured by chromatographic determination of malondialdehyde. Human plasma reference values in health and disease

Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’

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